Articles by Bracha Shor

I seem to forget, from year to year, how cold it can get in Baltimore. Winter winds are no joke and make me think of staying cozy indoors with friends. A great plan is to invite your friends over for a game night. Make a big pitcher of sangria and and set it out with some “tapas” (a fun way to say savory appetizers).

What is sangria? you ask. Sangria is a traditional, wine-based drink that originated in the Iberian peninsula, probably to make the wine more palatable. The Spanish word may be derived from the Latin word “blood.” White grapes did not grow well in the area (back around 200 BCE), so most of the wine was red. Thus, sangria could have referred to the color of all wines in the region. Today, sangria is also made with white wine and even sake!

As Chanuka approaches each year, I think about how I have not made latkes since last Chanuka. (After eight days of them, when my tummy says, “Enough with the fried food,” I remember why.) The old recipe comprised of potatoes, eggs, salt, and pepper fried in oil is my favorite. But it is fun to try something new and different every once in a while. Dressing up the good old standard potato latkes with toppings is an interesting spin (ha!) on an old standby.

We drove down to Florida for Sukkos in a rented car, and by the middle of the drive I had come to the conclusion that Enterprise’s slogan ought to be not “We’ll pick you up” but “We’ll leave you in the middle of nowhere for hours when the transmission on the car you rented will no longer leave first gear.” But I digress. Actually, because of the automotive trouble, we ended up spending a fun-filled night in Jacksonville’s Double Tree Hilton. The staff was absolutely lovely, helping us get situated when we arrived in the middle of the night. They even gave us a free kosher breakfast.

Unfortunately, our car troubles left us only five hours to make Yom Tov when we finally arrived at our destination. We picked some super-easy recipes, and with Hashem’s help, they turned out fantastic. And they happen to be perfect for that post-Yom Tov cooking fatigue. I hope everyone’s year is filled with simchas and brachos, and may we all merit to have fun and enjoy our families. Enjoy!

The air is getting crisper, and Sukkos is in the air – a time to share lots of warm and comforting foods outdoors with family and friends while memories are being made. May you all enjoy your friends and family and have a year filled with brachos and simchas.

Split Pea with Brisket

I love this soup. The first time I ever came across meat in a split pea soup, I was in heaven. The combination of meat chunks and soft split peas makes a party in my mouth that continues down to my stomach and leaves me feeling satisfied and warm. If anyone knows where this dish originated, I’m interested. Let me know.

With the approach of Rosh Hashana, fall is upon us, and the time for warm and cozy dishes has arrived. On my current “health kick,” I have been trying to make better choices – isn’t that what Rosh Hashana is all about? – which, in terms of eating, means limiting high fat foods and sugar. Argh. As my sister would say, “better choices” is really code for not binging on Reese’s peanut butter cups.

Seriously, Rosh Hashana is the perfect time to take stock of your life and make small but meaningful resolutions. Some of mine are to eat more healthfully and to spend quality time with my family. Somehow, it all ends up (as do most things in my life) in fun and delicious recipes. Cooking not only results in great food to be enjoyed and shared but also enhances family togetherness, especially if you can get the little ones on your team. As I’ve mentioned before, I am a big proponent of kids in the kitchen. A bunch of studies and anecdotal evidence indicate that, when children participate in making the meal, they are much more likely to eat it.